Monday, July 22, 2013

Fried Avocado Tacos with Peach Blueberry Salsa and Homemade Tortillas


1. Happy Hubby and I are loving Castle right now. I want Nathan Fillion to be my bestest friend.

2. These beautiful handcrafted horn speakers by Specimen Products would be a wonderful addition to my future dream home.
3. Anyone else love Watchmen and old video games? This Rorschach Invader t-shirt from SnorgTees needs to be in my mailbox like nowish.
4. Lets take a trip to the Dutch Hotel De Vrouwe van Stavoren where we can sleep in a giant wine barrel!!!

5. My 90's heart is swooning right now over this. He even put the mullet back on! 

Sooooooo, tacos right? Who doesn't love tacos? How about Fried Avocado Tacos with Peach Blueberry Salsa and Homemade Tortillas! Yeah, I made these on a Saturday when I had time and Happy Hubby there to watch and flip the tortillas while I pressed them. 

Also, don't snack on avocado when you are about to eat lunch. It fills you up big time and then you don't eat the lunch you spent all day making. Needless to say, my neighbors got a free lunch that day.

Fried Avocado Tacos with Peach Blueberry Salsa and Homemade Tortillas

Peach Blueberry Salsa (by How Sweet It Is)
1 cup fresh blueberries, chopped
1 ripe peach, chopped
1/2 red onion, finely chopped
1/2 jalapeno, seeded and chopped
3-4 tablespoons fresh cilantro, chopped
the juice of one lime
salt and pepper to taste

Combine all ingredients together in a bowl and mix. The longer it sits, the better it tastes! Keep refrigerated.

Tortillas (12 tortillas) 
2 cups Masa
1 1/3 cups Warm Water

1. Heat ungreased skillet over high heat.
2. Combine Masa and warm water, knead to blend well and form a ball.
3. Wet hands and shape dough into balls around 1 1/2 in diameter.
4. Roll out or press each ball between 2 sheets of wax paper to form a 6-inch circle. Carefully peel off wax paper.
5. Cook on ungreased skillet for 30 seconds or until lightly browned and edges begin to dry. Turn tortilla and continue cooking for one minute. Tortillas may puff up slightly. Turn tortilla again and continue cooking for 30-45 seconds until desired doneness. Keep tortillas warm in a tightly wrapped kitchen towel.

Fried Avocado (by Tasty Kitchen)
1 whole Avocado, Semi-firm, Not Mushy
Pinch Of Kosher Salt And Pepper
⅓ cups Flour
1 whole Egg Beaten
½ cups Panko
2 Tablespoons Grated Parmesan Cheese
Olive Oil, For Frying

1. Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin. Gently remove the skin and the seed. Slice each half into wedges. You should be able to get 8-10 wedges from the avocado, depending on its size. Don’t slice them too thin; you want them to hold up to the breading and frying. Sprinkle the wedges with a bit of kosher salt and pepper.

2. Place the flour in a shallow bowl. Place the egg (beaten) in another bowl and the panko and Parmesan cheese in another bowl. Dredge each piece in the flour, gently shake off any excess flour. Dip into the egg mixture, then finally into the panko mixture, coating all sides well. Set aside.

3. Heat your oil in a frying pan. Place just enough olive oil in your pan to just cover the bottom of the pan. Heat over medium high heat until oil becomes hot enough to fry. It usually begins to make a sound once it’s close. Gently set your avocado pieces in the oil. Fry on all sides until browned, a total of about 1 1/2 – 2 minutes. Gently remove from the pan, set on a paper towel-lined plate.

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